scholarly journals Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil

2021 ◽  
Author(s):  
M. Mardani ◽  
L. Somogyi ◽  
I. Szedljak ◽  
I. Prauda ◽  
J. Farmani ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Sunflower Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sea Buckthorn ◽  
Natural Antioxidant ◽  
Rosemary Extract ◽  
High Oleic Sunflower Oil ◽  
High Oleic

Abstract Sea buckthorn (Hippophae rhamnoides) with high antioxidant capacity is distributed all over the world, but has never been used as a natural antioxidant in oils to replace synthetic antioxidants. Therefore, this study was performed to investigate the effectiveness of sea buckthorn extract in comparison to a common natural antioxidant rosemary extract and a synthetic antioxidant on retarding lipid oxidation. First the extracts were characterised, and it was found that sea buckthorn extract had higher polyphenol contents, radical scavenging activity, and higher antioxidant capacity. Then the proper concentrations for the use of these antioxidants were determined. Additionally, the progress of lipid oxidation during cycles of frying was assessed in terms of free fatty acids content, peroxide value, p-anisidine value, TOTOX value, colour, total polar compounds, and Induction period. The general order of effectiveness for inhibition of high oleic sunflower oil degradation during frying was: sea buckthorn > BHT > rosemary > control (P <0.05).

scholarly journals Lipid Peroxidation and Antioxidant Activities of the Aqueous Rhizome Extract of Rheum officinale Baillon

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Eugene Chang ◽  
Choon Young Kim
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Natural Antioxidant ◽  
Total Phenolic ◽  
Ros Generation ◽  
Thiobarbituric Acid Reactive Substance ◽  
Superoxide Anion Production

Generation of reactive oxygen species (ROS) is associated with dysregulation of antioxidant defense mechanisms and incidence of human diseases. The specific aim of this study was to investigate the lipid oxidation and antioxidant activity of aqueous extract of Rheum officinale Baillon rhizome in order to evaluate its potential as a future novel natural antioxidant resource and a functional ingredient in food and pharmaceutical formations. Total phenolic and flavonoid contents of Rheum rhizome extract were dose dependently increased. Consistent with this, radical scavenging activities of Rheum rhizome extract as determined by 2,2-diphenyl-1-picrylhydrazyl assay and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity were significantly elevated as the concentration increased. In addition, the treatment of aqueous Rheum rhizome extract significantly increased ferric reducing and copper chelating activities. According to results of thiobarbituric acid reactive substance analysis, Rheum rhizome extract significantly delayed lipid oxidation. Preincubation with Rheum rhizome extract significantly inhibited tert-butyl hydroperoxide- (t-BHP-) induced ROS generation. Moreover, superoxide anion production was significantly lower in Rheum rhizome extract-treated RAW264.7 macrophage cells than t-BHP-incubated cells (p<0.05). These findings suggest that Rheum officinale Baillon rhizome extract has a potential as an excellent natural antioxidant agent.

scholarly journals Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1587
Author(s):  
Edirisingha Dewage Nalaka Sandun Abeyrathne ◽  
Kichang Nam ◽  
Dong Uk Ahn
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Food Systems ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Indirect Measurement ◽  
Quality Parameter ◽  
Antioxidant Compounds ◽  
Secondary Products

Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced primary or secondary oxidation substances. Peroxide values and conjugated diene methods determine the primary oxidative products of lipid oxidation and are commonly used for plant oils and high-fat products. 2-Thiobarbituric acid-reactive substances and chromatographic methods are used to determine the secondary products of oxidation and are suitable for meat and meat-based products. The fluorometric and sensory analyses are indirect methods. The antioxidant capacity of additives is determined indirectly using the lipid oxidation methods mentioned above or directly based on the free-radical scavenging activity of the antioxidant compounds. Each lipid oxidation and antioxidant capacity methods use different approaches, and one method cannot be used for all foods. Therefore, selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity.

scholarly journals Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

1994 ◽  
Vol 71 (1) ◽  
pp. 53-65 ◽  
Author(s):  
P. J. A. Sheehy ◽  
P. A. Morrissey ◽  
A. Flynn
Keyword(s):  
Lipid Oxidation ◽  
Sunflower Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Tocopheryl Acetate ◽  
Oil Consumption ◽  
Tocopherol Concentration ◽  
Stimulation Of

The effect of heated sunflower oil consumption on α-tocopherol status, fatty acid composition and oxidative stability of chicken tissues was investigated. Chicks were fed on diets containing (g/kg): fresh sunflower oil (FSO) 40, heated sunflower oil (HSO) 40 or heated sunflower oil (40) supplemented with α-tocopheryl acetate (HSE) to a similar α-tocopherol concentration as the FSO diet. Concentrations of α-tocopherol in tissues of chicks fed on HSO and HSE were significantly lower than those of chicks fed on FSO. Significant correlations were observed between plasma α-tocopherol concentration and the α-tocopherol concentrations of other tissues (r < 0·67, P < 0·005) and between log plasma α-tocopherol and plasma thiobarbituric acid-reacting substances (TBARS) concentrations (r – 0·851, P < 0·001). The concentrations of TEARS in tissues of chicks fed on the various diets were generally very similar before stimulation of peroxidation with Fe–ascorbate. Susceptibility of tissues to Fe–ascorbate-induced lipid peroxidation was increased by feeding HSO. Supplementation with α-tocopheryl acetate reduced susceptibility tc lipid oxidation to varying degrees, depending on the tissue. The results suggest that chronic ingesrion of oxidized lipids may compromise free-radical-scavenging activity in vivo by depleting α-tocopherol in the gastrointestinal tract, or possibly in plasma and other tissues.

scholarly journals Sour cherry as a functional food

2014 ◽  
pp. 41-47
Author(s):  
Judit Homoki ◽  
Andrea Nemes ◽  
Judit Remenyik
Keyword(s):  
Antioxidant Capacity ◽  
Functional Food ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sour Cherry ◽  
Differential Spectrophotometry ◽  
Reducing Ability ◽  
Tart Cherries ◽  
Antioxidant Effects ◽  
Soft Fruits

The antioxidant capacity of ’Debreceni bőtermő’, ’Újfehértói fürtös’ and ’Érdi bőtermő’ cultivars were determined by FRAP (Ferric Reducing Ability of Plasma), DPPH (1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity) and photochemiluminescence method. In sour cherry, the most antioxidant effects of natural bioactive compounds are anthocyanins. Our results show that the photochemiluminescence method out of applied assays is ratheris suitable to determine the antioxidant capacity of red soft fruits and tart cherries. The correlation is good between the determined anthocyanin concent by this technic and pH-differential spectrophotometry. However, both FRAP and DPPH assays are inaccurate. The anthocyanin composition of ’Debreceni bőtermő’, ’Újfehértói fürtös’ and ’Érdi bőtermő’ ’Csengődi csokros’ sour cherry varieties were analised. There are big differences between the accumulation of anthocyanan compounds of cultivars. ’Csengődi csokros’ produce melatonin in large quantity. On the evidence of the results, we can say that the hungarian sour cherry cultivars are suitable for functional food development.

scholarly journals OPTIMASI KAPASITAS ANTIOKSIDAN KECAMBAH KEDELAI VARIETAS WILIS

2021 ◽  
Vol 1 (2) ◽  
pp. 65-74
Author(s):  
Wenny Sinaga
Keyword(s):  
Antioxidant Capacity ◽  
Dimethyl Ether ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Acid Methyl Ester ◽  
Antioxidant Compounds ◽  
Hexadecanoic Acid ◽  
Acid Methyl ◽  
Germination Process ◽  
Water Ratio

Kedelai adalah produk pangan bernilai gizi tinggi yang banyak dikonsumsi oleh masyarakat Indonesia. Pada penelitian ini, kedelai dimodifikasi dengan cara perkecambahan. Komponen zat gizi akan berubah menjadi senyawa-senyawa yang lebih sederhana selama proses perkecambahan sehingga menjadi lebih mudah dicerna bagi tubuh manusia. Selain itu, perkecambahan juga dapat meningkatkan kapasitas antioksidan. Tujuan dari penelitian ini adalah menentukan kondisi perkecambahan untuk mengoptimalkan kapasitas antioksidan dari biji kedelai varietas Wilis. Hasil penelitian menunjukkan bahwa kondisi terbaik untuk mengoptimalkan kapasitas antioksidan adalah dengan cara perkecambahan pada suhu 25°C selama 15 jam dengan rasio biji kedelai dan air 1:3 tanpa adanya penambahan garam. Kapasitas antioksidan kecambah kedelai var. Wilis pada 100 ppm memiliki radical scavenging activity sebesar 9,69% dengan scavenging ternormalisasi 0,65% dengan total fenol 2,1 mg GAE/g pada biji dan 2,9 mg GAE/g pada kecambah. Dari hasil identifikasi GC-MS ditemukan senyawa-senyawa antioksidan yang terdapat pada biji kedelai dan kecambah kedelai berupa benzoic acid, 2-methoxy-4-vinylphenol, 2,5-dihydroxytoluene, pyrogallol 1,3-dimethyl ether, 2,5-dihydroxytoluene, pyrogallol 1,3-dimethyl ether, hexadecanoic acid methyl ester dan methyl oleate serta terdapat juga senyawa-senyawa antioksidan baru yang muncul setelah proses perkecambahan yaitu neophytadiene, campesterol, stigmasterol, delta-tocopherol dan gamma-tocopherol.  ABSTRACT: Soybean is a high nutrition food product that is largely consumed by Indonesians. In this research, the soybean will be modified by going through the germination process. Complex nutrition would be changed into substances that were more simple during the germination process. Therefore, it would be easier for human to digest it. Moreover, this process might also increase the antioxidant capacity of the soybean itself. The aim of this research is to find out the most suitable germination condition in order to acquire the optimum antioxidant capacity of Wilis variety soybean. The result shows that the best condition to optimize the antioxidant capacity is by performing the germination process at 25°C for 15 hours with soybean to water ratio being 1:3 without any salt addition. The antioxidant capacity of Wilis soybean at 100 ppm has 9,69% of radical scavenging activity, with 0,65% being normalized. The total phenolic compound found in the beans was 2,1 mg GAE/g, whereas 2,9 mg GAE/g were found in the sprout. Based on the GC-MS identification, the antioxidant compounds that are found in both the soybean and sprout are known to be benzoic acid, 2-methoxy-4-vinylphenol, 2,5-dihydroxytoluene, pyrogallol 1,3-dimethyl ether, 2,5-dihydroxytoluene, pyrogallol 1,3-dimethyl ether, hexadecanoic acid methyl ester, and methyl oleate. In addition, there are also several new antioxidant compounds that emerge after the germination process, which are neophytadiene, campesterol, stigmasterol, delta-tocopherol, and gamma-tocopherol. Keywords: Soybean var. Wilis, Sprout, Antioxidant, Water Ratio

The Effects of Solvents and Extraction Methods on the Antioxidant Activity of P. niruri

2014 ◽  
Vol 68 (5) ◽  
Author(s):  
Hafizah Mohd Hadzri ◽  
Mohd Azizi Che Yunus ◽  
Salman Zhari ◽  
Fahim Rithwan
Keyword(s):  
Antioxidant Activity ◽  
Extraction Method ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Soxhlet Extraction ◽  
Solvent Polarity ◽  
Extraction Methods ◽  
The Other ◽  
Natural Antioxidant ◽  
Total Phenolic

The effects of different types of solvents and extraction method were investigated to determine the presence of antioxidant contents and activity from the P. niruri plant. The aim of this study is to determine which extraction method will give higher natural antioxidant contents and antioxidant activity. The content of natural antioxidant and antioxidant activity were analysed by total phenolic content (TPC), total flavonoid content (TFC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity assay. The results showed that extracts from a supercritical fluid extraction (SFE) method without the addition of modifier showed the highest content of total phenolic (187.66 mg GAE/ g) and flavonoid (1100.93 mg QE/g) in P. niruri compared to the other methods of extraction with different type of solvents. The extract of P. niruri from different extraction methods showed antioxidant activity on DPPH radical scavenging assay. The soxhlet extraction method by methanol showed the lowest IC50 compared to the other methods of extraction. The results revealed that P. niruri extracts had different content of antioxidant and antioxidant activity. The solvent polarity and different methods of extraction play significant roles in determining the most suitable method for production of antioxidant contents and antioxidant activity from P. niruri extracts.

scholarly journals Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Lisa Garretson ◽  
Catrin Tyl ◽  
Alessandra Marti
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Processing Step ◽  
Cooking Times ◽  
Dpph Radical Scavenging

While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.

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